Best 15 Vegetarian Spaghetti Recipes

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**Tantalize Your Taste Buds with a Symphony of Vegetarian Spaghetti Recipes**

Embark on a culinary journey with our delightful collection of vegetarian spaghetti recipes, a symphony of flavors that will elevate your dining experience. From the classic and comforting tomato sauce to innovative takes on pesto, creamy Alfredo, and tangy arrabiata, our recipes cater to diverse preferences and dietary needs. Each dish is a testament to the versatility of spaghetti, showcasing its ability to transform simple ingredients into extraordinary meals. Whether you seek a quick and easy weeknight dinner or an impressive centerpiece for a special occasion, our recipes are guaranteed to satisfy your cravings and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN SPAGHETTI SAUCE



Vegetarian Spaghetti Sauce image

"I turned to soy crumbles when I was trying to reduce the fat and carbs from traditional marinara," explains Green Lake, Wisconsin's Thomas Licking. The result was this stick-to-your-ribs sauce that's so hearty, no one will miss the meat.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 9 servings.

Number Of Ingredients 12

1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 tablespoon minced chives
1-1/2 teaspoons Italian seasoning
3/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 cups frozen vegetarian meat crumbles
Hot cooked pasta, optional

Steps:

  • In a large saucepan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired.

Nutrition Facts : Calories 106 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

VEGETARIAN SPAGHETTI



Vegetarian Spaghetti image

Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

1 package (16 ounces) spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons canola oil
1 jar (26 ounces) meatless spaghetti sauce
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

Nutrition Facts : Calories 511 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1225mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 17g protein.

VEGETARIAN CROCK POT SPAGHETTI SAUCE



Vegetarian Crock Pot Spaghetti Sauce image

Make and share this Vegetarian Crock Pot Spaghetti Sauce recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Spaghetti

Time 9h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 cups sliced mushrooms
1 green bell pepper, chopped
2 (14 ounce) cans diced tomatoes with seasonings, undrained
15 ounces tomato sauce
6 ounces tomato paste
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces spaghetti
parmesan cheese (optional)

Steps:

  • Cook onions and carrots in oil in large nonstick skillet over medium heat.
  • Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese.
  • Cover crock pot and cook on low for 7-8 hours.
  • Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
  • Cook, uncovered, for 1 more hour to thicken sauce.
  • At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
  • Wrap, label, and freeze the sauce up to 3 months.
  • To thaw and reheat, thaw sauce overnight in refrigerator.
  • Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
  • You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
  • Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.

EASY VEGETARIAN SPAGHETTI WITH ZUCCHINI, TOMATO, AND FETA



Easy Vegetarian Spaghetti with Zucchini, Tomato, and Feta image

This easy vegetarian spaghetti recipe with zucchini, tomatoes, garlic, and feta cheese in a cream sauce is quick to cook and so delicious that I make it almost once a week.

Provided by wiebke

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 35m

Yield 4

Number Of Ingredients 11

1 (8 ounce) package spaghetti
5 tomatoes
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
3 zucchini, cut into matchsticks
1 teaspoon herbes de Provence
salt and freshly ground black pepper to taste
¾ cup heavy whipping cream
1 tablespoon chopped fresh basil, or to taste
1 (8 ounce) package feta cheese, diced

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
  • Bring a saucepan of water to a boil while spaghetti is cooking. Cut a cross into the bottom of each tomato and place them in the boiling water for 1 minute. Remove with a slotted spoon and immediately rinse under cold water. Peel, remove central core, and chop pulp.
  • Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add zucchini and cook, stirring occasionally, until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper. Add tomatoes and cream and bring to a boil. Mix in basil. Stir in feta; cook until warmed through but sauce is not boiling, about 1 minute. Stir in drained spaghetti.

Nutrition Facts : Calories 665.6 calories, Carbohydrate 59.4 g, Cholesterol 111.6 mg, Fat 40.2 g, Fiber 5.8 g, Protein 19.8 g, SaturatedFat 20.4 g, Sodium 716.4 mg, Sugar 11.6 g

VEGETARIAN LENTIL SPAGHETTI



Vegetarian Lentil Spaghetti image

Lentils can make a boring, vegetarian spaghetti dinner exciting again.

Provided by fjardt

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 50m

Yield 4

Number Of Ingredients 10

¼ cup dried brown lentils, rinsed and drained
1 (15 ounce) can stewed tomatoes, undrained
1 (15 ounce) can artichoke hearts in water
¼ teaspoon cayenne pepper, divided
¼ cup water
3 tablespoons olive oil, divided
¼ pound thin spaghetti
4 green onions, chopped
½ teaspoon sesame seeds
salt and pepper to taste

Steps:

  • Place the lentils, tomatoes and artichokes (with the liquid from the cans), 1/8 teaspoon cayenne pepper and the water into a large saucepan. Bring to a boil. Reduce heat to low and simmer until lentils are tender, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water and 1 tablespoon of the olive oil to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and cover to keep warm.
  • Heat remaining 2 tablespoons olive oil in a small skillet over medium heat and cook green onions for about 3 minutes. Add 1/8 teaspoon cayenne pepper and sesame seeds and cook until the seeds are lightly browned, about 2 minutes. Set aside.
  • Add the lentil mixture to the pot of pasta and toss to distribute evenly. Add the green onion mixture and toss lightly again. Season with salt and pepper to taste.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 47.5 g, Fat 11.1 g, Fiber 9.9 g, Protein 11.9 g, SaturatedFat 1.6 g, Sodium 882.8 mg, Sugar 5.1 g

FLAVORFUL VEGETARIAN SPAGHETTI SAUCE WITH TVP



Flavorful Vegetarian Spaghetti Sauce With Tvp image

Make and share this Flavorful Vegetarian Spaghetti Sauce With Tvp recipe from Food.com.

Provided by tomatolater

Categories     Sauces

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 15

2 1/2 tablespoons extra virgin olive oil
2 medium onions, diced
3 garlic cloves, diced
2 (28 ounce) cans tomatoes
1 (12 ounce) tomato paste
4 tablespoons fresh basil
2 tablespoons fresh oregano
2 tablespoons fresh parsley
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon sugar
1 bay leaf
1 cup textured vegetable protein

Steps:

  • In a large sauce pan or casserole dish saute oil, onion, and garlic until it it begins to brown a little.
  • Put canned tomatoes, tomato paste, basil, oregano, parsley, paprika, thyme, red pepper flakes, salt, and sugar into a blender or food processor and blend until smooth. When adding canned tomatoes use a little water to clean the cans and add to blender mixture.
  • Add tomato mixture to onions and garlic.
  • Add bay leaf.
  • Boil textured vegetable protein in a separate pot until soft (about 5 minutes). Strain and add to sauce.
  • Simmer Sauce for about 2 hours. I have done both shorter, but I would recommend 2 hours.
  • Serve with your favorite pasta or use in lasagna.

Nutrition Facts : Calories 126.7, Fat 5, SaturatedFat 0.8, Sodium 641.1, Carbohydrate 20.2, Fiber 5.1, Sugar 12.3, Protein 4.1

COUSCOUS WITH VEGETARIAN SPAGHETTI SAUCE



Couscous with Vegetarian Spaghetti Sauce image

Fresh parsley provides the finishing touch for this satisfying supper, which can be assembled in a jiffy from on-hand ingredients.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

2 cups water
1 1/3 cups uncooked couscous
1 (28-oz.) jar chunky vegetable spaghetti sauce
1 (15-oz.) can garbanzo beans (Chickpeas), drained, rinsed
1/8 to 1/4 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley

Steps:

  • In medium saucepan, bring water to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.
  • Meanwhile, in medium saucepan, combine spaghetti sauce, beans and red pepper flakes. Cook over medium heat for 5 to 7 minutes or until thoroughly heated, stirring occasionally.
  • Fluff couscous with fork. Serve sauce mixture over couscous; sprinkle with parsley. If desired, sprinkle with shredded fresh Parmesan cheese.

Nutrition Facts : Calories 400, Carbohydrate 78 g, Cholesterol 0 mg, Fiber 11 g, Protein 16 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 15 g

VEGETARIAN SPAGHETTI



Vegetarian Spaghetti image

Adapted from a recipe in the newspaper which we enjoyed! This makes a lot of sauce -- first time ever making sauce in the microwave and it came out great and quick too! The pasta took longer to cook than the sauce! Note: the original recipe called for 2 tablespoons Italian seasoning which I didn't have so I subbed 1 T basil and 1 T oregano

Provided by ellie_

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 17

10 ounces vegetables, crumbles
1 tablespoon olive oil
1 zucchini, peeled and minced
8 mixed mushrooms, diced
1 (10 ounce) package frozen mixed vegetables
1 tablespoon Worcestershire sauce
1 teaspoon salt, divided
2 teaspoons pepper, divided
1 tablespoon dried basil (see note in description)
1 tablespoon dried oregano
1/2 teaspoon nutmeg, ground
1/2 teaspoon cayenne pepper
16 ounces pasta sauce (I used sauce from the freezer so I guess-estimating it was 16 ounces but may have been more or less)
1 (16 ounce) jar salsa (I used medium heat salsa)
1/2 teaspoon sugar substitute (Splenda)
12 ounces whole-wheat spaghetti (or your favorite pasta)
parmesan cheese (optional)

Steps:

  • Prepare pasta according to package directions while preparing sauce.
  • In a large microwave-safe bowl combine first 12 ingredients (veggi crumbles - cayenne). Microwave on medium high for 5-10 minutes (I think I microed it for 8 minutes).
  • Stir in pasta sauce, salsa and Splenda into mixture. Microwave covered for 10 minutes, stirring once.
  • Spoon sauce over pasta and toss. Sprinkle with Parmesan if desired.

VEGETARIAN SPAGHETTI FOR CROCK POT



Vegetarian Spaghetti for Crock Pot image

Posted in response to a request for vegetarian crock pot recipes. I haven't tried it, but it sounds good!

Provided by ChipotleChick

Categories     Spaghetti

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 (1 1/2 ounce) envelope spaghetti sauce mix
1 (8 ounce) can tomato sauce
1 cup water
1 small eggplant
1 small bell pepper, cut into 1 inch chunks
3 medium tomatoes, cut into small wedges
1/2 teaspoon salt
1/2 lb uncooked spaghetti
1/4 lb grated mozzarella cheese

Steps:

  • In slow cooker pot, mix dry sauce mix with tomato sauce and water.
  • Cut zucchini into 1/2-inch crosswise slices.
  • Peel eggplant, slice thinly and then cut each slice into quarters.
  • Add all the diced and sliced veggies to the crockpot.
  • Cover and cook on low 4-6 hours or until vegetables are tender.
  • Meanwhile, cook spaghetti according to package directions; drain.
  • Serve sauce on top of cooked spaghetti with mozzarella sprinkled on top.

MOROCCAN SPAGHETTI - ACCIDENTAL VEGETARIAN



Moroccan Spaghetti - Accidental Vegetarian image

This is more delicious that imaginable for being so simple and meat free. Even a meat eater will love it. I took this recipe from "The Accidental Vegetarian" Cookbook.

Provided by SparkleKristy

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

10 ounces whole wheat spaghetti, dried
1/2 cup olive oil, I used less
1 onion, finely chopped
2 garlic cloves, roasted, finely chopped
8 roma tomatoes, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 pinch turmeric
1 cup almonds, toasted, silvered
2/3 cup chickpeas, canned, drained and rinsed
1 bunch of each cilantro, parsley and mint leaves, fresh, finely chopped, reserve some for garnish
salt & freshly ground black pepper

Steps:

  • Cook spaghetti in salted water until al dente.
  • Meanwhile, heat the oil in a pan and gently fry the onion and garlic until soft.
  • Add the tomatoes and spices and cook over medium heat for about 20 minutes until tomatoes break down.
  • Season the sauce, then add the almonds and chickpeas.
  • Fold the herbs into the sauce. then add the pasta to the pot with the sauce and toss.
  • Plate it up and add a garnish of fresh herbs.

AL'S QUICK VEGETARIAN SPAGHETTI



Al's Quick Vegetarian Spaghetti image

This is a quick meal to satisfy guests who do not eat meat. It will fill you up. Buy a chunky tomato sauce to make your sauce thicker.

Provided by Albert Ross

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 30m

Yield 8

Number Of Ingredients 6

1 pound uncooked spaghetti
1 cup broccoli florets
1 (15 ounce) can whole kernel corn, drained
1 cup fresh sliced mushrooms
1 cup sliced carrots
2 (8 ounce) cans tomato sauce

Steps:

  • Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.
  • Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 57.8 g, Fat 1.6 g, Fiber 4.4 g, Protein 10.3 g, SaturatedFat 0.3 g, Sodium 468 mg, Sugar 6.4 g

VEGETARIAN SOUP WITH SPAGHETTI SQUASH NOODLES



Vegetarian Soup With Spaghetti Squash Noodles image

Snagged this from Wegmans. My goodness, that grocery store may be the only reason I'm still in western new york. (

Provided by shhthisisjanelle

Categories     One Dish Meal

Time 1h40m

Yield 15 cups, 15 serving(s)

Number Of Ingredients 10

2 lbs spaghetti squash
1 tablespoon vegetable oil
2 cups mirepoix (chopped onion, celery, and carrot)
3 garlic cloves, minced (about 1.5 tbs)
10 ounces portabella mushrooms (sliced baby bellas!)
1 (28 ounce) can tomatoes with basil
8 cups vegetable broth
1 1/2 tablespoons fresh thyme, minced
6 ounces Baby Spinach
salt and pepper

Steps:

  • Place squash skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 10-12 min, until tender. Let stand 10-15 min, until cool enough to handle. Carefully remove wrap to avoid steam.
  • Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands; set aside.
  • While squash microwaves, heat large stockpot on MEDIUM-HIGH; add oil and mirepoix. Cook, stirring occasionally, about 3 min, until softened. Add garlic and mushrooms; cook, stirring, about 2 min, until vegetables start to brown. Stir in tomatoes; simmer 8-10 minute.
  • Add vegetable stock; simmer 20 minutes. Stir in squash and thyme; season to taste with salt and pepper. Simmer 5 minute Add spinach; stir 1-2 min until wilted.

Nutrition Facts : Calories 34.7, Fat 1.4, SaturatedFat 0.2, Sodium 21.1, Carbohydrate 5.6, Fiber 0.5, Sugar 0.5, Protein 1.2

VEGETARIAN SPAGHETTI PIZZA



Vegetarian Spaghetti Pizza image

This is an alternative way to get a little "good" food in your family without them realizing it. Tastes good too!

Provided by TishT

Categories     One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

8 ounces spaghetti, uncooked
2 eggs
1/2 cup skim milk
3 cups shredded part-skim mozzarella cheese
8 ounces fresh spinach, cooked and chopped or 1 (10 ounce) package frozen spinach, defrosted and drained well
1/2 teaspoon garlic powder
1 (32 ounce) jar spaghetti sauce, uncooked
2 cups cooked broccoli florets
1 medium zucchini, sliced thin

Steps:

  • Break spaghetti into 2-inch pieces and cook according to package directions; drain.
  • In a large bowl, beat eggs.
  • Gradually add milk, 1 cup Mozzarella cheese, spinach and garlic powder.
  • Stir in spaghetti pieces.
  • Lightly oil a 13 x 9 baking pan.
  • Spread spaghetti mixture into pan, building up sides slightly.
  • Bake at 425 for 15 minutes.
  • Remove from oven.
  • Spread spaghetti sauce over spaghetti"crust.
  • "Spread broccoli and zucchini over sauce and sprinkle with remaining Mozzarella cheese.
  • Bake at 350 for 35 minutes.
  • Let stand 5 minutes before cutting.

THE GREATEST, MOST FLAVOURSOME, VEGETARIAN SPAGHETTI!



The Greatest, Most Flavoursome, Vegetarian Spaghetti! image

Well the title says it all :) If you're a fan of pasta, vegetarian or not, please give this a go. It's so easy and unbelievably tasty, you'll never eat out for pasta again! I got tired of pasta that wasn't quite tasty enough and experimented during my early 20s, and came up with this. It doesn't have any onion or meat in it, so it's easy to serve it up to lots of people! Garlic bread and salad and red wine go so well with this.

Provided by lightawake

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

1 large garlic clove, finely chopped
1 tablespoon capers, chopped
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon basil
1 (14 ounce) can chopped tomatoes
2 tablespoons brown sugar (approx)
1/2 teaspoon pepper
1/2 teaspoon salt (approx)
2 tablespoons red wine vinegar (approx)
4 tablespoons red wine
1/2 cup parmesan cheese, grated
some olive oil
spaghetti, enough for 2 people

Steps:

  • Pour about 2T of olive oil in a deep frypan or wok, and on a very low heat, fry the first 5 ingredients (up to basil) for about 30 seconds until it becomes fragrant. Garlic burns very easily so the next step has to be ready to go.
  • Before garlic burns, pour in tomatoes and stir in, turning up the heat to medium.
  • Add next 5 ingredients (up to red wine), stir thoroughly, then bring to the boil. Check to see that the flavour is balanced between the salt, sugar and vinegar. it should have a bit of a kick - but if you can taste the sugar or vinegar quite strongly, adjust taste, very carefully. eg. if it tastes like vinegar, add another 1/4 t sugar.
  • Reduce to medium heat, cover and simmer for 15 minutes until reduced.
  • In the meantime, grate parmesan cheese, boil large saucepan of generously salted water (you don't need oil).
  • Boil pasta according to instructions - try not to touch it too much, and not to overcook it - bite-test it every 30 seconds when it gets close to the finish time. Pasta should be juicy and springy, not sticky and limp.
  • Drain pasta, toss with olive oil, then serve onto plates. Top with sauce, parmesan, and cracked pepper. Bon apetit!

Nutrition Facts : Calories 225.8, Fat 7.7, SaturatedFat 4.4, Cholesterol 22, Sodium 1108.2, Carbohydrate 24.3, Fiber 2.8, Sugar 19, Protein 11.7

VEGETARIAN SPAGHETTI



VEGETARIAN SPAGHETTI image

This dish is a great way to get your protein without meat. A very satisfying meal with a little salad and some bread. I think this is a winner! Recipe & photo: Tasteofhome.com

Provided by Ellen Bales

Categories     Pasta

Time 25m

Number Of Ingredients 13

1 pkg (16 oz.) spaghetti (or whatever pasta you prefer)
1 c chopped onion
1/2 c chopped celery
1 tsp garlic powder (or 2 cloves minced garlic)
3 Tbsp canola oil
1 jar(s) (26 oz.) meatless spaghetti sauce
1 can(s) (15 oz.) garbanzo beans or chickpeas, rinsed and drained
1 can(s) (14.5 oz.) diced tomatoes with garlic and onion, undrained
1 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1 bay leaf
1/4 c grated parmesan cheese

Steps:

  • 1. Cook the spaghetti or pasta according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder (or minced garlic) in oil until tender.
  • 2. Add spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.
  • 3. Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf.
  • 4. Drain spaghetti; top with sauce and cheese.

Tips:

  • Use a variety of vegetables: This will add flavor, texture, and nutrients to your dish. Some good options include bell peppers, zucchini, mushrooms, and spinach.
  • Don't overcook the vegetables: You want them to be tender but still have a bit of a crunch.
  • Use a flavorful sauce: This is what will really make your dish shine. You can use a store-bought sauce or make your own. If you're making your own, be sure to use fresh ingredients and simmer it for a while to develop the flavor.
  • Add some protein: If you want a more hearty dish, you can add some tofu, tempeh, or beans.
  • Serve with a side of bread or salad: This will help to round out the meal.

Conclusion:

Vegetarian spaghetti is a delicious and easy-to-make meal that is perfect for a weeknight dinner. With a variety of vegetables, a flavorful sauce, and some protein, you can create a dish that everyone will enjoy. So next time you're looking for a vegetarian meal, give this recipe a try.

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